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Spinach-Cashew Pizza Cheese Spread

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< 1 min read
Summary

This spread is not unlike a pesto, but with a little more punch so it can hold its own on a pizza crust along with bold toppings. It’s versatile enough to adapt to a pesto, however, or to use as a dip or spread for other snacks and meals. I like an extra dollop alongside my serving of pizza!

Yields4 ServingsPrep Time10 minsTotal Time10 mins

Ingredients

 1 ¼ cups cashews (raw soaked and drained. about 1 cup unsoaked)
 2 tbsp lemon juice (freshly squeezed — see note)
 1 garlic clove (medium-large)
 ½ tsp sea salt (little scant)
 2 cups spinach leaves (organic, packed)
 2 tbsp olive oil (extra virgin. optional, can omit and use water)
 1 ½ tsp oregano (fresh and roughly chopped. do not use dry, see note)
  tsp onion powder
 black pepper (to taste, generous is good)

Directions

1

In a food processor, blend all ingredients until very smooth. This will take a minute or two of processing, plus stopping to scrape down the sides of the processor a few times throughout.

2

Taste, and add additional seasonings as desired.

3

Once smooth, use straightaway or refrigerate in an airtight container for 3-5 days, or freeze for several months.

Chef's Notes

Oregano
Fresh herbs are best in this spread. If you don’t have fresh oregano, don’t substitute dried. Instead, try the same amount of fresh thyme, or 2 tbsp fresh chives, or up to 1/2 cup of fresh basil.

Serving Ideas
Use as a spread as a base on pizzas, or bake portions in small oven-proof dishes until warmed through and served as a dip or spread. Can also be used cold as a dip or spread for sandwiches and wraps.

Soaking Cashews
If you haven't soaked the cashews in advance, you can use the 1 cup of raw cashews, and add 2-4 teaspoons of water if needed to puree.

Take it Up a Nooch
If you like nutritional yeast, add 1-2 tablespoons while pureeing. It will also make the spread more kid-pleasing!

Recipe from Let Them Eat Vegan by Dreena Burton adapted for WHOLE Life Club (WLC).

Ingredients

 1 ¼ cups cashews (raw soaked and drained. about 1 cup unsoaked)
 2 tbsp lemon juice (freshly squeezed — see note)
 1 garlic clove (medium-large)
 ½ tsp sea salt (little scant)
 2 cups spinach leaves (organic, packed)
 2 tbsp olive oil (extra virgin. optional, can omit and use water)
 1 ½ tsp oregano (fresh and roughly chopped. do not use dry, see note)
  tsp onion powder
 black pepper (to taste, generous is good)

Directions

1

In a food processor, blend all ingredients until very smooth. This will take a minute or two of processing, plus stopping to scrape down the sides of the processor a few times throughout.

2

Taste, and add additional seasonings as desired.

3

Once smooth, use straightaway or refrigerate in an airtight container for 3-5 days, or freeze for several months.

Spinach-Cashew Pizza Cheese Spread